Over the years I've learnt a lot by simply watching others (chefs or not) experiment or create something they've done a million times! This one I picked up from my mum. I remember thinking, when I found out how this is made, "Is that it? Wow how simple! Wow I didn't realise how much butter is in that!!" But it couldn't be simpler.
ingredients (make 800g-1kg)
for the paté
450g chicken liver
200ml madeira
750g butter (clarified)
10g thyme leaves (bruised)
olive oil for frying
for the garnish
small branch of thyme
apparatus / equipment
food processor
paté
Put butter on to clarify, include the thyme leaves: Cut the butter into chunks and melt in a pan with the thyme. As soon as it bubbles turn off the heat and leave for 20-30 mins so the flavour of the thyme infuses into the butter. Use salted butter as then no further seasoning is required.
Cook the liver on a gentle heat. The aim is to cook the liver evenly throughout, no crispy outer surface. This will give an even texture once it's blended - no tough bits, no pink bits!! (mit cuit - just cooked)
Put the cooked liver into a food processor.
If the butter has set warm it a little until it's liquid, skim off any scum from the surface and remove, any thyme twigs. Pour 2/3 of the clarified butter (the fat floating on top) into the food processor leaving the white liquid at the bottom in the pan.
Run the motor until you have a smooth paste. That's the paté made!! : )
Pour it into ramekins and make the surface flat. Seal the paté with the remaining clarified butter, by pouring a thin layer over the top of the paté, and leave it to set. Consume at will!!
thinking ahead
This will keep in the fridge for a week if it's sealed. For months in the freezer.
to serve
Bust out some French stick, (toasting optional) some cornichons (little green pickled cucumbers), mayo, tomatoes, a little cucumber. Give everyone a glass of madeira and let them help themselves. Really nice home made paté for about 20mins, if that, of actual effort!
This will keep in the fridge for a week if it's sealed. For months in the freezer.
to serve
Bust out some French stick, (toasting optional) some cornichons (little green pickled cucumbers), mayo, tomatoes, a little cucumber. Give everyone a glass of madeira and let them help themselves. Really nice home made paté for about 20mins, if that, of actual effort!
variations
This recipe is a great base to create all sorts of variations. For example: Adding parsley, and caramelised onion at the blending stage and then mixing it with (cooked) chicken thighs or mushrooms - fabulous, and makes a great starter.
Can't wait to make it
ReplyDeleteNever made pate before, so when do you add brandy/madeira?
ReplyDeleteit adds a lovely savoury flavour, Madeira is especially nice!
DeleteWill be making this very soon
ReplyDeleteTis good!
Delete